Palak Moong Sprout Cheela Recipe

Palak Moong Sprout Cheela- a very healthy and filling savory pancake

Palak and Moong sprout is a very nutritious , delicious and easy to make breakfast recipe. Moong sprouts are very healthy and we have to incorporate in our regular diet. we can easily make sprouts at home and use them as salad, stir fries etc.

This sprout and palak cheela is a very healthy and easy to make recipe. You can make the batter and keep refrigerated and then easily use it for 2-3 days for breakfast or for kids tiffin. You just need some ketchup , chutney or curd to serve with this snack.

I have used moong sprouts in this chilla but you can use mix spouts or chana sprouts for making this. If spinach is not available then you can use fresh fenugreek or fresh coriander or grated cabbage instead.

These healthy besan pudla’s can be made with gram flour/ besan or moong daal flour what ever is available in your pantry. Both taste almost similar but I always prefer using yellow moong daal flour as it is easy to digest as compared to besan.

you can also check these recipes-

• Broccoli Paneer Cutlet
• Tandoori Mushroom Tikka
• Kamal Kakdi ke Pakode
• Brocooli Carrot Sabji
• Lauki Dhokla

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Palak Moong Sprout Cheela

Palak Moong Sprout Cheela- a very healthy and filling savory pancake Course Breakfast, Brunch, Kids Friendly, tiffin recipeCuisine North Indian CuisineKeyword bean sprouts, besan chilla, Cheela, chilla, healthy chilla, pudla, spinach chilla Prep Time 10 minutes minutesCook Time 15 minutes minutes Servings 6 cheela Author Anjana Chaturvedi

Ingredients

• 1 cup Gram flour / Besan
• 1 cup Bean sprouts/moong sprouts
• 1 cup Spinach /palak
• 3 Green Chillies / Hari Mirch
• 1 inch Ginger / Adrak
• 1 tsp Cumin Seeds / Sabut Jeera
• pinch Asafoetida / Hing powder
• 1.5 tsp White sesame seeds /til optional
• 1 tbsp Flax seed /alsi powder optional
• 1 tsp Chili flakes /Kuti hui laal mirch
• pinch Turmeric Powder / Haldi Powder
• to taste Salt / Namak
• pinch of Soda bi carbonate

Instructions

• Wash spinach and discard the hard stems and then chop finely.
• Wash the sprouts well so there will be no smell in the sprouts.
• In the mixer jar add the sprouts, chopped green chilies, chopped ginger and the spinach and grind to a paste.
• Take out the paste in a bowl and then add besan in the batter and mix well.
• Add water if needed to make a smooth batter of pouring consistency.
• Instead of besan you can use moong daal flour if available.
• Now add all the spices in the batter and mix.
• Cover and rest for 5 minutes.
• Heat a non stick or cast iron tawa and rub with few drop of oil.
• At this stage add 1/4 tsp of soda in the batter and mix well.
• Pour a ladle full of batter on the hot griddle and quickly spread over the hot tawa as thin as possible.
• let it cook on medium heat and brush some ghee or oil around the edges and on top off the cheela.
• Let it cook till the top dries up and it start leaving its edges.
• Now flip the sides and cook the other side till golden and crisp.
• Remove from the griddle and serve hot with ketchup, chutney, curd or any tangy dip of your choice.

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